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Abstract

The present invention provides for methods of managing the protein content of multiple distiller's grain co-products of a fermentation process. A valuable protein rich distiller's grain co-product having greater than 40 wt % protein on a dry basis can be removed from whole stillage or spent grains; however the protein content in the residual wet cake is reduced. The present invention provides for methods to mitigate protein depletion in wet cake by removing non-protein components from the wet cake stream, from the low protein thin stillage stream added to wet cake, or both streams. The present invention provides for blending protein depleted and protein enriched streams to meet the protein specifications of multiple distiller's grain co-products.

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First Claim